Hiroshima

๐Ÿณ

Local Cuisine

Sections

1. Hiroshima-Style Okonomiyaki

Cultural Context:

Okonomiyaki is a savory pancake-like dish, but Hiroshima's version is distinct from the Kansai (Osaka) style. In Hiroshima, the ingredients are layered rather than mixed, and the dish includes a generous portion of yakisoba (fried noodles) or udon, making it heartier. Itโ€™s a beloved comfort food and a symbol of Hiroshimaโ€™s resilience, as it became popular in the post-war period when food was scarce.

Ingredients and Preparation:

  • Base: A thin crepe-like batter.
  • Layers: Cabbage, bean sprouts, pork belly slices, yakisoba or udon noodles, and a fried egg.
  • Toppings: Sweet and tangy okonomiyaki sauce, aonori (seaweed flakes), katsuobushi (bonito flakes), and mayonnaise (optional).
  • Optional Additions: Oysters, cheese, or green onions.

Where to Try It:

  • Okonomimura (Okonomiyaki Village): A multi-story building with over 20 okonomiyaki stalls, each offering its unique twist. (Approx. ยฅ800โ€“ยฅ1,500 per serving)
  • Mitchan Sohonten: A famous chain specializing in Hiroshima-style okonomiyaki with a long history. (Approx. ยฅ1,000โ€“ยฅ1,800 per serving)
  • Hassei: A cozy, family-run restaurant known for its authentic flavors. (Approx. ยฅ1,000โ€“ยฅ1,500 per serving)

Dining Tips:

  • Many restaurants cook okonomiyaki on a teppan (iron griddle) in front of you, so enjoy the show!
  • Use the small spatula provided to cut and serve yourself.
  • Itโ€™s polite to wait until the chef signals that the dish is ready to eat.

2. Hiroshima Oysters (Kaki)

Cultural Context:

Hiroshima is Japanโ€™s largest producer of oysters, accounting for over 60% of the countryโ€™s supply. The Seto Inland Sea provides ideal conditions for oyster farming, resulting in plump, flavorful shellfish. Oysters are a winter delicacy in Hiroshima, typically enjoyed from November to March.

Preparation Methods:

  • Raw (Nama Kaki): Served fresh with a squeeze of lemon or ponzu sauce.
  • Grilled (Kaki-yaki): Cooked over an open flame, often with soy sauce or butter.
  • Fried (Kaki Furai): Breaded and deep-fried, served with tartar sauce.
  • Hot Pot (Kaki Nabe): Cooked in a flavorful broth with vegetables.
  • Okonomiyaki Topping: Added to Hiroshima-style okonomiyaki for a luxurious twist.

Where to Try Them:

  • Ueno (Miyajima Island): A renowned oyster restaurant near Itsukushima Shrine. (Approx. ยฅ1,500โ€“ยฅ3,000 for a meal)
  • Kanawa: A floating oyster restaurant offering fresh and cooked oysters. (Approx. ยฅ2,000โ€“ยฅ5,000 for a meal)
  • Street Stalls on Miyajima Island: Affordable grilled oysters sold for around ยฅ300โ€“ยฅ500 per piece.

Dining Tips:

  • If eating raw oysters, ensure they are fresh and sourced from reputable establishments.
  • Pair oysters with local sake for a traditional experience.

3. Momiji Manju

Cultural Context:

Momiji Manju is a maple leaf-shaped sweet that originated in Miyajima, near Hiroshima. Itโ€™s a popular souvenir and snack, often enjoyed with tea. The name "momiji" refers to the Japanese maple tree, which is iconic in the region.

Ingredients and Variations:

  • Traditional Filling: Sweet red bean paste (anko).
  • Modern Variations: Custard, chocolate, matcha, or cheese fillings.

Where to Try Them:

  • Miyajima Island: Many shops offer freshly made momiji manju, often baked in front of customers. (Approx. ยฅ100โ€“ยฅ200 per piece)
  • Nishikido: A famous confectionery brand in Hiroshima City. (Approx. ยฅ1,000โ€“ยฅ2,000 for a box of 10โ€“15 pieces)

Dining Tips:

  • Enjoy momiji manju with a cup of matcha or green tea for a traditional pairing.
  • They make excellent gifts, as they are beautifully packaged and travel well.

4. Tsukemen (Spicy Dipping Noodles)

Cultural Context:

Hiroshima-style tsukemen is a cold noodle dish served with a spicy dipping sauce. Itโ€™s a refreshing and fiery meal, perfect for those who enjoy bold flavors. The level of spiciness can usually be customized.

Ingredients and Preparation:

  • Noodles: Cold, chewy wheat noodles.
  • Dipping Sauce: A spicy soy-based broth with chili oil.
  • Toppings: Sliced pork, boiled egg, cucumber, and green onions.

Where to Try It:

  • Bakudanya: A popular chain specializing in Hiroshima-style tsukemen. (Approx. ยฅ800โ€“ยฅ1,200 per serving)
  • Shirunashi Tantanmen Masara: Known for its spicy noodle dishes. (Approx. ยฅ900โ€“ยฅ1,300 per serving)

Dining Tips:

  • Mix the dipping sauce well before eating.
  • Adjust the spice level to your preference when ordering.

5. Hiroshima Sake

Cultural Context:

Hiroshima is one of Japanโ€™s top sake-producing regions, thanks to its soft water and high-quality rice. The sake here is known for its smooth, mellow flavor.

Where to Try It:

  • Saijo Sake District: Located in Higashihiroshima, this area is home to several historic breweries. Many offer tours and tastings. (Tasting fees: ยฅ500โ€“ยฅ1,000)
  • Restaurants and Izakayas: Many local eateries serve Hiroshima sake by the glass (Approx. ยฅ500โ€“ยฅ1,000 per glass).

Dining Tips:

  • Sake is best enjoyed slightly chilled or at room temperature to appreciate its delicate flavors.
  • Pair sake with local dishes like oysters or tsukemen for a harmonious experience.

6. Anago Meshi (Grilled Conger Eel Rice)

Cultural Context:

Anago (saltwater eel) is a specialty of Miyajima Island. Unlike unagi (freshwater eel), anago has a lighter, more delicate flavor. Anago meshi is a traditional dish featuring grilled eel served over rice.

Where to Try It:

  • Anago Meshi Ueno: A historic restaurant near Miyajima ferry terminal. (Approx. ยฅ2,000โ€“ยฅ3,000 per serving)
  • Local Restaurants on Miyajima Island: Many eateries specialize in anago dishes. (Approx. ยฅ1,500โ€“ยฅ2,500 per serving)

Dining Tips:

  • Anago meshi is often served in a lacquered box, so take a moment to appreciate the presentation before eating.
  • Mix the eel and rice gently to enjoy the flavors together.

Local Dining Customs and Considerations

  1. Chopstick Etiquette:

    • Avoid sticking chopsticks upright in rice, as it resembles a funeral ritual.
    • Use the opposite end of your chopsticks when taking food from shared dishes.

  2. Quiet Dining Atmosphere:

    • Many restaurants in Hiroshima are quiet and respectful spaces. Keep conversations at a moderate volume.

  3. Cash is King:

    • Smaller establishments may not accept credit cards, so carry cash (yen) with you.

  4. Tipping:

    • Tipping is not customary in Japan. Excellent service is considered standard.

  5. Seasonal Specialties:

    • Hiroshimaโ€™s cuisine is highly seasonal, so check for seasonal dishes like fresh oysters in winter or cherry blossom-themed sweets in spring.

By exploring Hiroshimaโ€™s local cuisine, youโ€™ll not only enjoy delicious meals but also gain a deeper appreciation for the cityโ€™s culture and history. Bon appรฉtitโ€”or as they say in Japan, itadakimasu!